Puff pastry cakes with yellow cream and peach

Name: puff pastry cakes with yellow cream and peach
Cook time: 15 min
Total time: 40 min
Yield: 10
Ingredients: 450 g frozen butter butter puff pastry; 830 g half peaches in syrup; 200 ml water; 1 package powder for pastry cream; 1 medium sized egg; 1 el icing sugar to pollinate

Pastries of puff pastry with fruit and cream.

Ingredients

Directions

Preheat the oven to 200 ° C.
Line the baking sheet with baking paper. Fold all edges of the dough slices about 2 1/2 cm double to create flat square trays. Place the trays side by side on the baking tray.
Drain the peaches and collect the moisture. In a bowl, whisk 200 ml of peach liquid with the water and the powder for pastry cream with a whisk until a firm cream. Spoon the yellow cream into the puff pastry squares and smooth slightly.
Place a peach with the convex side up in each square. Beat the egg. Brush the leaves with egg. Bake in the middle of the oven the tarts in about 20-25 min. Golden brown and hair.
Serve warm, lukewarm or cold. Dust just before serving with icing sugar.